Seared Scallops and Jalapeno Cheese, with Shaved Apple Creme Fraiche

1. 1

   Peel, core and chop 1 of the apples and add to a small saucepan over medium heat.

2. 2

   Stir in the sugar and the butter.

3. 3

   Cook until the apple is very soft.

4. 4

   Remove from the heat and let cool for a few minutes, then add to a blender with the 1/4 cup of creme fraiche.

5. 5

   Blend until pureed and transfer to a bowl.

6. 6

   Refrigerate until needed.

7. 7

   Dry the scallops with paper towels and season both sides with salt and pepper.

8. 8

   Make a small pocket in the middle of each scallop and fill the pocket with grated cheese.

9. 9

   Heat the oil a skillet over medium heat.

10. 10

    Once the oil is hot, add the scallops and cook without moving until the bottoms are golden brown, about 1 minute.

11. 11

    Turn over and brown the other side.

12. 12

    Remove from the pan to a platter and allow to rest for a couple of minutes.

13. 13

    To serve, spoon some of the apple creme fraiche on each plate and top with 2 scallops Peel the remaining apple and shave or grate a little apple over the top of the scallops for garnish.

14. 14

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.